The Perfect Chocolate Chip Cookie!

Gorgeous, aren’t they?

This is the chocolate chip cookie of your dreams: crispy edges, chewy middle, rich perfectly-caramelized flavor. While the ingredients may seem similar to every other recipe you’ve seen, there are two tricks to the preparation that gives this cookie it’s uniquely perfect presentation and flavor.

About 10 years ago I thought I had hit perfection with my variation of the Toll House recipe until Jenna prepared these beauties from Cook’s Illustrated. After the first bite, I’ll never go back again! This recipe will make approximately 24 cookies.

1-3/4 cupAll-purpose flour
1/2 tspBaking soda
14 TbsUnsalted butter
3/4 cupDark brown sugar (packed)
1/2 cupGranulated sugar
1 tspSalt
2 tspVanilla extract
1Large egg
1Egg yolk
12ozSemi-sweet chocolate chips


  • Preheat oven to 375.
  • Line 2 baking sheets with parchment paper.
  • Whisk flour and baking soda together and set aside.
  • Melt 10 Tbs of the butter in a 10-inch skillet over medium-high heat. Swirl constantly until butter is dark golden brown and has a nutty aroma, approximately 1 to 3 minutes.
  • Transfer butter to large heatproof bowl and add remaining 4 Tbs of butter. Stir until melted
  • Add brown sugar, granulated sugar, salt, and vanilla to melted butter. Whisk until incorporated.
  • Add whole egg and egg yolk. Whisk until smooth, approximately 30 seconds.
  • Let mixture stand for 3 minutes, then whisk for 30 seconds. (First rest.)
  • Let mixture stand for 3 minutes, then whisk for 30 seconds. (Second rest.)
  • Let mixture stand for 3 minutes, then whisk for 30 seconds. (Third rest.)
  • Using rubber spatula, stir in flour mixture until combined. Approximately 1 minute.
  • Stir in chocolate chips until no flour remains and all ingredients are distributed.
  • Roll dough into balls (approximately 3 Tbs each) and place 2 inches apart on baking sheets.
  • Bake one sheet at a time for 12 minutes. Transfer baking sheet to wire rack and let cookies cool to room temperature before service


This recipe was originally published by Cook’s Illustrated, and is a variation of the classing Toll House recipe. The ingredient modifications all contribute to better consistency, but two things make a big difference:

  • Browning the butter: This really adds to the richness and complexity to the flavor that had been missing in every Toll House recipe I’d tried.
  • Whisk & Rest: This allows the sugars to dissolve before baking, which greatly brings out the caramelization in the flavor.